Does anyone have a good recipe for pork chili verde that they have tried themselves?

Question

Does anyone have a good recipe for pork chili verde that they have tried themselves?

Answer 1

good and easy

add one bottle of green salsa, one onion sliced to a pork roast and cook in the crock pot on high for 2 hours, then cook on low for 6 hours more. the roast will fall apart and be tender and delicious. i make this all the time in the winter

Answer 2

Simmer boston butt roast or other pork in sufficient water to cover for about 3 or 4 hours. Remove the meat from the broth and add 2 pounds posole, garlic if you like, salt, cilantro, oregano, chives, 2 medium onions minced and peeled chopped green chile. Shred the pork and return to the kettle. Simmer for another 2 or 3 hours. Watch water level closely.

Chile Verde con Posole

note: Posole is found frozen in the grocery stores or is also known as Hominey. If using canned, pour all into the kettle. Doesn't take as long to cook, but I don't think it is as good.

Answer 3

I'm a Mexican from Colorado. We pride ourselves on our pork green chile. It's simple, easy and delicious.

Ingredients:

-2 pounds pork, cubed

-1 pound of hot green New Mexico green chiles (a.k.a.Anaheim or Hatch), roasted and peeled. After you peel, shred the chile with a fork to clean and cut, by holding the stem and running the fork lengthwise. If you want it hot, leave some of the seeds in

-2 ounces of finely chopped garlic

-2 medium tomatoes diced small

-1 1/2 teaspoon cumin

-1 teaspoon oregano

-1/16 of a cup cilantro chopped

-1 Tbsp garlic powder

-Add salt, a little less salt than you like as sauce will thicken

Instructions:

-Brown meat, then add 4 teaspoons of flour and continue to stir a few minutes

-Add all other ingredients except chiles, cilantro and garlic powder.

-Simmer on medium for 10 minutes, stirring moderately

-Add green chiles and garlic, Stir in for about 5 minutes

-Add cilantro and 4 cups of cold water and slow cook for at least 2 hours (no lid)

Serve with your favorite, fresh cooked beans, Mexican rice and flour or corn tortillas. Good to also have cheese and limes available.

Answer 4

Go to Foodnetwork and type that in, yesterday "Guys Big Bite" made that! It looked good!

Answer 5

I got this online,have tried it and it was DEVINE!!!!

5 whole fresh Anaheim chile seeded, peeled

5 whole poblano chilies peeled, seeded

2 tablespoons olive oil

1 cup yellow onion diced

1 1/2 teaspoon garlic minced

1 1/2 jalapeno chile minced

3/4 teaspoon oregano

3/4 teaspoon cumin

4 cups chicken stock

1 Idaho potato, peeled, cut in 1/2 inch dice.

2 cups chicken breast, cut in 1/2 inch dice

1 cup cilantro loosely packed,large stems removed

salt to taste

Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel. In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer. Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and pooach gently in the onion- chili- potato mixturer until chicken is cooked through. Remove from the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. Refrigerate the remainder to keep the chicken from overcooking. In a blender, puree the reserved potatoes, halve half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid. When the chicken mixture is no longer warm, add the puree. Dice the remaining half of the Anaheim and poblano chilies in half inch cubes and add to the mixture. Season with salt. Reheat just before serving to retain the fresh green color and flavor of the soup.